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United States Food Administration 

WASHINGTON, D. C. OCTOBER, 1918 

TX 795 
.U6 
1318 
^Copy 1 

' FROZEN DESSERTS 

FOR ONE HUNDRED 

Tested in the Experimental Kitchen 

of the U. S. Food Administration 

(Home Conservation Division) 

SUGAR SAVING ICE CREAMS 

FOR INSTITUTIONS 

(Approximately 5 gallons) 



METHOD OF COMBINING SWEETENERS WITH LIQUID 

When sugar or confectioner's glucose are used with cane sirup, honey or maple 
sirup, bring all of the sweeteners to the boiling point in order that they may be more 
easily combined with the liquid, then add gradually the cold liquid and flavorings. 

As both honey and maple sirup are slightly acid, the cream or milk may curdle 
especially if they are not strictly fresh. This will not affect the final product as the 
mixture is beaten smooth during the process of freezing. 

FREEZING MIXTURES 

Use three level measures of ice to one of salt. Pack solidly around can and turn 
slowly and steadily until frozen to a slush. Then tinn more rapidly until the mixture 
is frozen. When frozen, draw off part of the salt water, remove the dasher and place 
cork tightly in lid, and pack freezer with ice and salt. 

If the cream is not to be served for some time, it may be necessary to repack the 
freezer. 

Cover freezer with newspapers to prevent rapid melting. 



PLAIN ICE CREAM 



25 per cent sugar. 

75 per cent other sweetener. 

3 gallons thin cream. 

1 pound sugar. 



4 pounds glucose, corn sirup, honey or maple 

sirup, 
i cup vanilla. 



When honey or maple sirup ie used the product will be sweeter than with glucose 
or corn sirup. Vanilla may be reduced one-half when maple sirup is used. 

87175°— 18 



75 per cent light sirup. 
25 per cent honey or maple sirup. 
3 gallons thin cream. 



2 TX7^5 

PLAIN ICE CREAM ^.^ 

4 pounds light sirup. 

1 pound 6 ounces honey or maple sirup. 

^ cup vanilla. 



50 per cent Kght sirup. 
50 per cent honey or maple sirup. 
3 gallons thin cream. 



PLAIN ICE CREAM 

3 pounds light sirup. 

3 pounds honey or maple sirup. 

^ cup vanilla. 



25 per cent light sirup. 
75 per cent honey or maple sirup. 
3 gallons thin cream. 



PLAIN ICE CREAM 

1 pound 6 ounces light sirup. 
4 pounds honey or maple sirup. 
J cup vanilla. 



PLAIN ICE CREAM 



100 per cent honey or maple sirup. 
3 gallons thin cream. 
5 pounds 8 ounces honey or 
maple sirup. 



^ cup vanilla if honey is used. If maple 
sirup is used the vanilla may be de- 
creased or omitted. 



PEACH ICE CREAM 

3 pounds light sirup. 

3 pounds honey or maple sirup. 

2 quarts unsweetened peach pulp. 

If sweetened fresh fruit or canned fruit is used, use for sweeteners 4 pounds of light 
sirup and 1 pound 6 ounces honey or maple sirup. 

PINEAPPLE ICE CREAM 



50 per cent light sirup. 
50 per cent honey or maple sirup. 
3 gallons thin cream. 



3 gallons thin cream. 

4 pounds light sirup. 



1 pound 6 ounces honey or maple sirup. 

2 quarts pineapple jmce and diced fruit. 



CHOCOLATE ICE CREAM 



50 per cent light sirup. 
50 per cent honey or maple sirup. 
3 gallons thin cream. 



3 pounds light sirup. 

3 pounds honey or maple sirup. 

1 pound chocolate. 

Heat 1 quart of the cream in double boiler and add the sweetening agents, and the 
melted chocolate. Stir until smooth and add to the rest of the cream. 

CUSTARD ICE CREAM 

The following mixture may be used in place of the cream in any of the above 
recipes: 

6 quarts milk. I 3 ounces cornstarch. 

1 dozen eggs. I 6 quarts thin cream. 

Heat 5^ quarts milk in a double boiler or steam kettle. Add the desired sweetener. 
Add carefully the cornstarch mixed with * quart of milk. Cook for 15 to 20 minutes, 
fitirring constantly. Pour about 2 cups of the hot liquid over the slightly beaten eggs, 
stirring carefully. Stir into the first mixture and cook for several minutes, cool, add 
cream and desired flavoring and freeze. 

COMBINATION SWEETENER 

The following sirup may be used for sweetening ice cream, allowing 5 ounces of the 
mixture to each quart of liquid. 

1§ pounds honey. I 1 pound light sirup. 

1 pound maple sirup. ) 

Blend the above into a smooth sirup. 
Add to the ice cream base as needed. 

Add the chocolate, fruit juice or pulp or other flavoring and freeze. 
Index No. Hb 698. 



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